How long can you keep leftovers?!


Question: It does depend on what it is, what it is stored in and how well your refrigerator keeps them. When I was growing up and when I raised my children, we had mustgo one night a week! Mustgo: Everything in the frig must go! There are some things can be kept a bit longer, so long as it is in a tightly sealed container! Example: if you just set a plate of meat in the frig and just cover it with plastic wrap, it will get hard in just a few days. I'm 51, I'm still here after eating week old leftovers all my life! Always too, when I open a container, I smell it! I have hardly ever had to toss anything a week old!


Answers: It does depend on what it is, what it is stored in and how well your refrigerator keeps them. When I was growing up and when I raised my children, we had mustgo one night a week! Mustgo: Everything in the frig must go! There are some things can be kept a bit longer, so long as it is in a tightly sealed container! Example: if you just set a plate of meat in the frig and just cover it with plastic wrap, it will get hard in just a few days. I'm 51, I'm still here after eating week old leftovers all my life! Always too, when I open a container, I smell it! I have hardly ever had to toss anything a week old!

Depends on what it is.

1 day afta it starts 2 smell funny

In the fridge, usually 2 days for meats, 3 for vegetables.

Depends on what it is usually 3 days for anything

No longer than 3 days is the best!!

till it grows mould...

2-3days in an air tight sealed container.If you want to keep it longer,i would advise you pop it in the freezer

Freez them after you cook them. Even if they have been frozen befor if you plan on eating them in the future. But not more than 6 months Remember, freezing only slows down bacteria from growing it does not stop it. And if you have any frozen food in the freezer more than a year old it is best to toss it out, Esp. Poultry (birds) , six months , Beef- 9 months to a year,(game Deer,) 9 months. Vegitables 1 year.

This is an important question which nearly always generates incorrect/bad science and thus poor answers. the straight dope:

Quick answers first:
Cooked food, sealed, in fridge(colder the better): probably at least 5 or 6 days...it'll taste crappy before it actually rots. no danger, just 'Blah'.

chicken with skin, uncooked, uncovered unrefrigerated, 50 -65 degrees, left in a dry, semi-sterile environment (like an unused freshly painted kitchen drawer) ...dangerous level of bacteria: maybe 28 hrs? take the skin off(easy starter food for bacteria) and you have maybe 33hrs? cooking it will increase that to probably 3 days at least(yes, amazing). But if you leave it out in the open air in a biologically active kitchen environment and it's gonna be dangerous in maybe 40hrs (cooked). cooked, refrigerated and sealed, maybe 5.5 days.

Many factors must be considered here:

1. this is a subject regarding BACTERIAL growth...and which bacteria are growing and how fast theyre growing
2. every human has different tolerance levels based on your diet, which bacteria you have living on and in your body, etc.
3. external bacteria or internal? if the spoiling bacteria comes from within...it takes longer, and can actually make meat better. trust your human nose..it's designed to smell dangerous levels of bacteria. most bacterial infestation starts on the surface. so if meat feels slightly 'slimy', give it a good wash underwater and wiping with your hands...and THEN smell it...it should still smell tasty or even 'meaty'. if it smell like something foul, it usually is.

IMPORTANT FACT: Bacteria is everywhere...it's not an issue of if it's there or not, it's an issue of HOW MUCH. e.g. E. Coli may be found on your skin and in your kitchen nearly everywhere...which isn't an issue for the human body. BUT, if it reaches massive populations it becomes an issue.

Even the meat you buy at the store..comes with bacteria in it (it was part of a living animal or organic structure) if left sealed in the fridge these bacteria will slowly (due to the cold) grow their population...first softening the meat (which the french know how to do very well) and then 'spoilage' (for human consumption) is eventually acheived.

The same 'mild internal spoilage' in chicken or fish will have a different effect...it will not harm you, but it will leave the fish or chicken 'mushy' and rather tasteless. you'll want to spit it out, but it wont make you sick.

Your best tool is your nose...trust it! it's designed to detect dangerous levels of harmful bacteria....if it smell 'sick' or of 'rot' it probably is!! if it smells "rich" or "extra-meaty" it's fine...give it a quick rinse and your good to go. Also, do not leave food out in bacterialogically active areas (bacteria, like all life, thrive with moisture, warmth, and soft 'easy target' tissue like fats and raw foods. Cooking nearly eliminates internal & external bacteria which pretty much 'resets' the clock on bacterial growth...buying you time while they repopulate in the food...and now that it's cooked, some of the moisture they need is reduced, which further slows their progress.

last tip: If you find that youre 'super-sensitive' to slightly old food, you probably have compromised bacterial colonies living in your intestines...you need more...of the good varieties. regularly drinking Milk will usually give you a stomach of iron.

Well, those of us without petri dishes usually go by: if it smells or tastes funny, don't eat it.

Not long in my apt. because I LOVE leftovers.
Seriously, I would say 5 days, maybe longer, depending on what it is.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources